Organic/natural ingredients are best.

Treat your kids with this sweet & healthy, chunky, chewy snack for school or after.

Maybe you should double it for the crowd they’ll bring home with them.

My son’s friends always raided my kitchen with these high on their list.

You’ll need:

1 Cup – Butter – 2 sticks-room temperature
1-1/2 Cups Organic Sugar, just cane or mix ‘n match to your sweet tooth
4 Eggs separated
1-1/2 teaspoons pure Vanilla
3 Cups Unbleached White Flour
1-1/2 teaspoons Cinnamon
1/2 teaspoon Sea Salt
3 Cups Assorted Nuts, whole, unsalted: Brazil, almonds, macadamia, your choice but with crunch and mouth feel in mind and keeping the Brazils in for the oil and feel
3 Cups Dates fresh and cut into large chunks
1-1/2 teaspoons Baking Soda (level) dissolved in 2 Tablespoons boiled water

2 Cookie sheets greased or parchment papered
350 degree oven for about 20-22 minutes

To prepare:

Preheat oven. Sift together flour, cinnamon, salt. Cream butter & sugar in electric mixer. Add yolks, vanilla, and baking soda water. Mix. Add flour mixture in 3 portions. Mix well. Beat egg whites till soft peaks. Meanwhile add nuts and dates by hand and mix thoroughly. Fold in beaten egg whites. Spoon by Tablespoon onto cookie sheets. Don’t worry. You may need only one sheet depending on your Tablespoonful size. Bake in middle of oven for 20-25 minutes. Cool on sheet. Healthy and yummy!

Organic/natural ingredients taste best.

I know, I know, another Chocolate Chip Cookie, BUT this is one of the best!

The Sucanat gives a totally unique depth of satisfying sweet, that has you reaching for more ‘n more ‘n more

… As always, organic is best.

You’ll need:

1-1/4 Cup Sugar – Organic Sucanat™
2/3 Cup Salted Butter softened
1 teaspoon Vanilla
1 Whole Fresh Egg
1 Tablespoon Water
3/4 Cup Unbleached White Flour
3/4 Cup Whole Wheat Pastry Flour
1/2 teaspoon Sea Salt
1/2 teaspoon Baking Soda
1 teaspoon organic Nonfat Dry Milk Powder
1/2 Cup Chopped Walnuts
1-1/4 Cup Chocolate Chips (organic of your
choice: chocolate, carob, butterscotch…)

4-5 Cookie Sheets (not nonstick)
Parchment Paper
375 Degree Oven
7-8 Minutes/batch
1 teaspoon to scoop batter

To prepare:

Preheat oven at 375 degrees. Parchment paper for cookies is always much better than greasing the cookie sheet for easier release after baking, and parchment can be reused. So cut a piece to fit your cookie sheet with no need to grease either at all and store cooled sheets with parchment in them for the next time.

In an electric mixer cream butter and Sucanat™ till well mixed. Meanwhile, sift together both flours, salt, baking soda, nonfat milk powder. Put mixer on slower speed and add egg, vanilla, water to creamed butter/sugar mixture one at a time and mix after each addition. Add sifted flour to mixture in 3 additions, mixing after each addition. Add walnuts and chocolate chips and mix for few seconds till just mixed through but not crushing. You can mix by hand to complete it. Drop batter by teaspoonfuls onto papered cookie sheets. Bake in middle of oven for 7-8 minutes until tops start to crack and bottoms slightly tan. Remove from oven and allow to cool on sheets while filling the remaining sheets. Cookies will crisp as they cool making it easier to lift from paper. Enjoy dunking in your favorite glass of or cup of….

Organic/natural ingredients taste best.

An old standard but with a taste.

This is something that not only monkeys could love!

Another ‘slice to-go’ snack.

You’ll need:

1-1/4 Cups Unbleached White Flour
1/2 Cup Whole Wheat Pastry Flour
2 teaspoons Baking Powder
3/4 teaspoon Sea Salt
1/4 teaspoon Baking Soda
1/3 Cup Vegetable Oil Canola or other light oil, same if using butter
2/3 Cup Organic Sugar: can mix ‘n match different organic sugars to suit your sweet tooth
2 Whole fresh Eggs beaten
Zest of 1/2 Lemon
1 Cup mashed ripe Bananas, 2 or 3
1/2 Cup chopped Walnuts (optional) or substitute sunflower seeds or your choice
1/2 Cup Golden Raisins

One glass loaf dish or pan greased
Parchment paper (optional) cut to inside of baking dish bottom for quick release
2 medium bowls
Electric mixer or can be mixed by hand with wisk, your choice
350 degree oven for about 50 minutes

To prepare:

Preheat oven with rack in middle. Sift together first 5 ingredients into bowl and resift 3 times (makes loaf lighter). Cream shortening and sugar in a mixing bowl until smooth and fluffy. Add eggs and lemon zest and beat well, scraping bowl sides & bottom to mix through. Add mashed bananas and mix. Add flour mixture in 4 portions and beat until smooth after each. Add walnuts and raisins for a few seconds only to mix through but not to crush. Turn into prepared dish and bake in middle of the oven for about 50 minutes or until cake tester (or knife) inserted into bread comes out clean. Remove to cake rack and cool before slicing. This is by far the yummiest banana cake ever, and it’s gone in sixty seconds, so you’d better plan on doubling this recipe!